White Sangria

The party celebrating Spain, otherwise known as a cover for me to make all the recipies I learned in Barcelona, was a success. Fortunately, whether it was the "collapsing economy" or the "H1N1 global pandemic", the crowd was much smaller than the previous party. I've found that 15-20 people is ideal; more becomes too much work, less is just a dinner party.

The most requested recipies were the White Sangria and the Saffron Meatballs.


White Sangria

• 2 T Sugar
  
• 3 Shots Apple Brandy (Calvados is good)
  
• 4 Kiwi, peeled and sliced 1/2"
  
• 3 Granny Smith Apples, cored and sliced into wedges
  
• 1 Lemon, sliced 1/4"
  
• 1 Lime, sliced 1/4"
  
• 1 Pint Raspberries
  
• 1 Bottle Savignon Blanc (I liked Monkey Bay)
  

In a large container, mix the brandy and sugar until the sugar in dissolved. Add in sequence: apples, lemon, lime, raspberries, kiwi, wine. Store in the refrigerator for at least 8 hours.

Its interesting that the order in which you stack the fruit in the container changes the flavor of the sangria. I think its the weight of the ingredients that forces the juice out of the fruit you place on bottom. If you like your sangria with more citrus notes, add the lemon and lime first. If you like it fruit forward, add the apples, kiwis and raspberries first.